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    The dietary management of dengue patients with diabetes at Birdem General Hospital
    (2024-05-24) Fariha, Fahmida Faiza
    This thesis examines adult health through a comprehensive evaluation that covers weight, physical activity, nutritional knowledge, healthy behaviors, and various risk factors. Current insights lack a nuanced understanding of the complex interactions between leisure physical activity, body mass index (BMI), bodily risks, unhealthy eating habits, and their combined effects on adult health. The research aims to deepen the understanding of these interactions and their impact on well-being, identifying effective intervention strategies. Important variables include sedentary behaviors linked to technology use, stress levels, sleep habits, and their combined impact on lifestyle choices and long-term health outcomes. The study's challenge is to identify effective interventions that promote healthier lifestyles and mitigate associated health risks, with the primary goal being to determine the most significant and lasting improvements in health outcomes. This research seeks to fill the knowledge gap by examining the overall effects of leisure-time physical activity, BMI, and dietary habits on adult health. The main objectives include constructing a comprehensive health profile by combining information on weight status, physical activity levels, nutritional knowledge, and related factors. These objectives involve examining the relationships between BMI categories and adult health (obesity, overweight, underweight) for both genders and investigating the links between leisure physical activity categories and health issues. The study also analyzes the relationship between nutritional knowledge, dietary habits, and overall health, as well as the complex interplay of risk factors and their impact on health outcomes. The research employed a mixed-methods design, including surveys and physical assessments, with 200 participants (N = 200). Findings indicated that obese individuals were more likely to have health problems compared to those in other BMI groups. Unhealthy eating habits and insufficient physical activity were linked to obesity and health issues, highlighting the impact of lifestyle choices. Data analysis revealed positive correlations between occupation, lifestyle, BMI levels, and health problems, offering insights into the complex relationships among obesity, physical activity, age, unhealthy eating habits, and lack of physical activity in understanding adult health outcomes. Exploring the connections between nutritional knowledge, eating habits, and overall well-being identified specific areas for education and behavior change. Understanding the complex interaction of risk factors underscored the need for a comprehensive approach to interventions. This study contributes valuable insights to the broader discussion on adult health, emphasizing the importance of a thorough and personalized approach to assessing and promoting health.
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    Formulation and Quality Assessment of Banana Date Fruit Chutney
    (Daffodil International University, 2024-12-09) Trisha, Fareya Ahmed
    The date palm tree is the source of the date fruit. Globally, the plant is a popular houseplant. Imagine a date with a chewier texture and a caramel flavor profile. Dates, similar to mature bananas, increase in sweetness as they ripen due to their high sugar content. Dates are packed with nutrients. Consume dates in moderation for their health benefits. The banana and date fruit chutney was painstakingly formulated to improve the nutritional value, texture, and taste. It's a beautiful blend of tropical sweetness with deep caramel overtones. The chutney's microbiological, chemical, and physical properties were evaluated using quality evaluation criteria. The research set out to develop a condiment that would satisfy the increasing desire for unusual and exotic flavors while also providing possible health advantages from the use of nutrient-rich components.
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    Prevalence of chronic kidney disease among diabetic patients in Bangladesh
    (Daffodil International University, 2024-07-24) Ferdousi, Jannatul
    Diabetes is an epidemic globally. It is not selective; that is, it can affect anyone, literally; it is truly cross-sectional, and also multi-national. Notably, the occurrence of type 2 diabetes has escalated at an alarming rate, especially in the low-and middle-income countries for over the past three decades. Nevertheless, diabetic nephropathy- popularly known as diabetes, or diabetic kidney disease- a type of CKD has significantly questioned this issue. It is an enduring situation characterized primarily by damage to the capillary blood vessels in the glomeruli of the kidneys’ nephrons. Diabetes is the most prevalent cause of CKD, reports The World Kidney Day. Notably, the global burden of CKD is escalating at an explosive rate; cross-sectional survey. Details Data of 120 kidney failure patients with diabetes, who had been admitted. In our study among elderly responded, the majority of age group between Females were 55%, male were 44% [Table/Fig-5], out of all responds, (20%) were primary passed and in (%) SSC Passed 9 (7.5), HSC Passed 30(25) Graduated 2 (1.7). More than half of the respondent developed diabetes 119 (99.2%) and1case were not diabetes Confirmation [Accepted]; 67 patients (55.83%) with high creatinine and abnormal level of As pronounced differences, it is essential for conclusion conclusion ends up at of standard was 53 causes. Generally, diabetes and CKD is a vicious cycle. Abstract in Bangladesh Chronic Kidney Disease is a burgeoning public health problem and high-risk conditions like hypertension or diabetes are the major responsible factors
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    Nutritional And Micronutrient Status Of Female Workers In Garments Factory In Savar, Dhaka
    (Daffodil International University, 2024-06-24) Akter, Nasrin
    Background: There have been raised worries about the nutritional condition of Savar garments. workers for several years, yet there is still a lack of sufficient data available. The study aims to investigate the nutritional and micronutrient levels of female employees in a garment factory in Savar, Dhaka, and determine the potential connection between body mass index and micronutrient status. Approach: A survey was carried out on 400 female employees at a clothing factory in Savar using the cross-sectional method. Anthropometric measurements were conducted alongside micronutrient consumption analysis (energy, water, protein, carbohydrate, VitA, VitB1, VitB2, VitB6, potassium, magnesium, calcium, phosphorus, iron, zinc, etc.). Associations were evaluated using bivariate correlations. Findings: In total, 31.4% of employees were considered to be underweight, 26.9% were diagnosed with anemia, 22.1% were found to have iron deficiency, and 46.5% were discovered to have low iron reserves. There was no evidence found of inadequate levels of vitamin A or B12. There was a slight association between body mass index and serum ferritin levels (inversely) as well as serum retinol-binding protein levels (directly). Research on skinny and non-skinny employees found variations in iron deficiency and iron deficiency anemia, with a higher prevalence among the non-skinny individuals. Conclusions: There was a high rate of underweight, anemia, and low iron status. Young, nulliparous female textile workers in Savar could potentially face a greater risk of nutritional deficiencies. It is necessary to develop tactics to enhance their nutritional, micronutrient, and health conditions. Low levels of iron seem to play a role in the high occurrence of anemia. Both underweight and non-underweight Individuals were impacted by low levels of hemoglobin and iron deficiency. Although body mass index was inversely related with iron reserves, genuine variations in iron status between underweight and non-underweight participants could not be substantiated.
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    Proximate, Sensory, and Microbial Analysis of Cake Developed with Raw Flavor of Mango
    (Daffodil International University, 2024-03-24) Talukder, Md. Ibrahim
    Bakery goods consumption is significantly higher in portion in the worldwide food sector. Cake is a popular item on bakery menu and it is liked by all ages. In this study, raw Mango juice was included as cake ingredients. The demand for consumers for natural and unusual tests has led to a substantial increase in the use of raw flavors in food goods in recent years. The study examines the proximate consumptions, sensory characteristics and microbiological integrity of raw mango flavor added to cake formulation. Different quantities of raw mango juice were used in a series of trials to create a cake with a mango flavor. The mango flavored cakes, moisture, protein, fat ash and carbohydrate contents were ascertained using proximate analysis and their test, aroma, texture and general acceptability were evaluated through sensory evaluation. To assess the microbial burden of the cakes. Microbiological analysis was also carried out. In conclusion, the incorporation of raw mango in cake making presents an exciting opportunity for culinary experimentation, offering a delightful fusion of flavors that tantalize the taste buds. Further exploration into the use of raw mango in baking could unveil a myriad of possibilities for creating innovative and unforgettable desserts, catering to diverse culinary preferences and expanding the boundaries of traditional cake making.
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    Relationship between skipping Breakfast and Behavioral Changes (Mood Swings):
    (Daffodil International University, 2024-04-24) Saha, Prema
    This study delves into the relationship between breakfast consumption and patterns and behavioral changes, with a particular focus on mood swings, to provide a deeper understanding of how these first meal of the day influences psychological well- being and daily productivity. The primary objective of this study is to investigate the correlation between skipping breakfast and the occurrence of mood swings, alongside other behavioral changes such as irritability, concentration difficulties, and alterations in patience levels. This study explores the link between skipping breakfast and mood swings among young adults at Daffodil International University using a cross-sectional design and stratified random sampling. Data will be collected through questionnaires and analyzed with SPSS to assess dietary habits and mood variations, considering ethical guidelines and potential limitations. The majority of respondents are in the age range of 21-23 years (54.5%), predominantly male (64.5%), and held a Bachelor’s degree (96%). A notable 64.5% consumed breakfast 4-6 times a week, with the primary reason for skipping being a lack of time (53%). Chi Square analysis revealed significant associations between skipping breakfast and experiencing irritability or frustration, difficulties in concentration, and changes in patience levels, all of which were statistically significant with P values of 0.000. However, no significant associations were found between skipping breakfast and overall productivity and energy levels, the experience of mood swings, or changes in mood, with higher p-values suggesting a lack of statistical significance in these areas. The findings indicate a complex relationship between breakfast consumption patterns and behavioral changes. While skipping breakfast was significantly associated with immediate negative behavioral outcomes such as irritability, concentration difficulties, and decreased patience levels, it did not show a significant direct connection with a longer-term perceptions of mood swings or overall productivity and energy level. This study underscores the importance of breakfast in maintaining not only physical health but also psychological wellbeing and daily functioning. It highlights the need for further research into the comprehensive effects of breakfast habits on mental health and productivity, Considering the potential for individual variations and the role of compensatory behaviors. Public health initiatives should aim to promote regular breakfast consumption as part of a balanced lifestyle to enhance both physical and mental health outcomes.
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    Development And Quality Evaluation Of Quinoa Nutri-Bar
    (Daffodil International University, 2024-01-22) Angel, Fowzia
    The focus of this research was to produce a Bar product using Quinoa Nutri-Bar, a various rice known for its substantial nutritional value and significant possibilities within the industry of confectionery. Quinoa Rice scientifically known as Chenopodium QuinoaWilld., is a tropical rice native to the region of South America, specifically Bolivia, Ecuador, Chile, and Peru. This food item is considered to be a valuable source of Manganese Phosphorus Magnesium, Folate, Thiamine (Vitamin B1). In the present investigation, a confectionery product was produced utilizing Quinoa Nutri- Bar. The confectionery product was produced through a process of puffing Quinoa rice to make it crunchy, then adding sugar and molasses. Subsequently, the mixture was transferred into moulds and allowed to go through the cooling process. The Nutri-Bar produced exhibited a firm texture and possessed a delicate pleasant taste. The confectionery received positive feedback from individuals evaluating its flavour, indicating its ability to serve as an innovative and revolutionary item. The nutritional and sensory characteristics of Quinoa Nutri-Bar have been evaluated in the laboratory of baking confectionery and food processing lab.The Quinoa Nutri-Bar was found to have moisture 4% and ash contents of 1%. The protein was found to be 7.39%, whereas the Fiber was measured at 26.42% and fat is 16.46%. The preparation in concern provides a quick, simple, and the cost-effective method that is high in various nutrients and beneficial chemical substances. Overall, the findings of this study indicate that Quinoa rice possesses the ability to be utilized in the production of a delightful and healthful confectionery.
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    Factor Affecting Coronary Artery Disease
    (Daffodil International University, 23-06-18) Haque, Most. Tamanna
    Coronary artery disease (CAD) is a growing medical and public health concern and is the top cause of death in Bangladesh. Bangladeshis, like other South Asians, are predisposed to develop CAD, which typically begins prematurely, progresses swiftly, and is angiographically more severe. The underlying pathophysiology is unknown. Genetic predisposition, the high frequency of metabolic syndrome, and traditional risk factors all play a role. Poor dietary habits increased saturated and trans-fat, high salt consumption, and a lack of physical exercise are all possible risk factors. Some emerging risk factors, including hypovitaminosis D, arsenic poisoning in water and food, and particulate matter air pollution, may play an important role. We know very little about our actual circumstances at the turn of the millennium. Large-scale epidemiological, genetic, and clinical studies are required to investigate the many features of CAD in Bangladesh. In this thesis paper, factors affecting coronary artery disease have been tried to figure out through a questionnaire survey method. The result showed that in Bangladesh most people affected by CAD live in the extremely polluted area with a percentage of 30%. The income level of CAD patient is moderate and around 66% lives in stress and depression. CAD patients that are round 76.67% have a high blood pressure rate. Besides, there are other aspects regarding CAD which has been elaborated in the report.
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    Development and Sensory Feature As Well as Proximate Analysis of Gluten-Free Flaxseed Bread"
    (Daffodil International University, 23-04-01) Sweety, Humayra Kabir
    Flax seeds referred to as a "functional food" by certain individuals, which suggests that someone can eat it to improve their health. It’s an ancient crop. In the modern era, flaxseed is offered as seeds, oils, powder, tablets, capsules, and flour. Humans take it as a dietary supplement to fend off a variety of illnesses, including cancer, diabetes, high cholesterol, heart disease, and constipation. There is no flax seed breads available in the market. Therefor the aim of this study was to develop a bread using flax seeds flour and its proximate composition as well as sensory quality has been analyzed. The bread has higher fiber content (9%) compare to any of the traditional bread. It is also contained 10% fat, since flax seeds is a good source of unsaturated so the bread may contained those healthy fat from flax seeds. The sensory acceptance of the newly developed flax seed bread was also auspicious since 49% participants liked it very much. Since the flax seed bread is very uncommon and its texture quite different from traditional bread around 10% participants slightly dislike it.
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    Knowledge and Practices Among Mothers About Their Child's (6–24 Months) Nutrition
    (Daffodil International University, 23-03-29) Hasan, MD. Rakibul
    A balanced diet is necessary for daily activity. Children are more likely to experience dietary deficiencies than adults. Mothers who are knowledgeable about nutrition can raise their kids in a healthy manner. Malnutrition among Bangladeshi children under the age of two is primarily caused by inappropriate complementary feeding practices. For a child to grow and develop properly, they must be breastfed exclusively for the first six months, followed by complementary feeding. The purpose of this study was to ascertain mothers' nutritional knowledge of children between the ages of 6 and 24 months. At the Dhaka Medical College Hospital, 120 willing mothers with children between the ages of 6 and 24 months participated in the study. Face-to-face interviews and a prepared questionnaire form were used to collect research data. Using SPSS, a statistical analysis was conducted. A total of 120 mothers and their babies participated in the study. Among them 69 (57.5%) were girls and 51 (42.5%) were boys. The mothers studied had a mean age of 25 years. 6 (5%) of the mothers were illiterate, 36 (30%) were primary passed, 70 (58.3%) were SSC passed and 8 (6.7%) were HSC passed. About 75% of mothers were aware of the advantages of breastfeeding and 88.3% were aware of how long a baby should be breastfed. But most of the mothers (almost 70%) did not know about complementary feeding. Majority (98.3%) of the mothers fed their kids with soft filling foods and similarly 98.3% were fed CHO related food like rice, potato and suji. Similarly, 97.5% of mothers were checking the temperature of the food while giving it to the baby. About 80% of the mothers were forced their child to feed. Almost 52% of mothers fed their child 3-4 times throughout the day, 40% were fed 4-6 times in a day and the remaining 10% were fed 6-8 times. There is some awareness among mothers regarding the nutrition of their children, but it can be increased with basic health education, awareness, and appropriate counseling from the health professionals.